Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, October 2, 2013


  • 6 bell peppers, green, red, or orange (washed, topped, and seeded)
1 tbsp shortening
1 1/2 lb ground beef
1 cup cooked brown rice
1 small onion, chopped
1 tsp salt
1/8 black pepper
1/8 tsp basil
1/2 cup ketchup
1 8-oz can tomato sauce 
Heat shortening in skillet and brown beef.  Combine meat and next 6 ingredients.  Stuff bell peppers.  Arrange peppers in large crock pot (may be stacked if necessary).  Pour tomato sauce over peppers.  Cook on low for 6-7 hours or on high for 3-4 hours.

Personal note: I like to use 2 red, 2 green, and 2 orange bell peppers for color and replace the ketchup and tomato sauce with a favorite pasta sauce.
Note: I got the main ideas for this recipe from Recipes4Living.

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